Wednesday, November 30, 2011

[Healthy_Recipes_For_Diabetic_Friends] Re: Lunch for truck drivers

 

One thing to consider about low fat and fat free products is that in lieu of
the fat, manufacturers usually add sugars and other carbs to make up for the
missing fats. Full fat items are typically lowest in carbs and as long as
eaten in moderation, shouldn't be an issue for anyone.

-----Original Message-----
From: God's Girl
Sent: Wednesday, November 30, 2011 8:38 AM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: Re: [Healthy_Recipes_For_Diabetic_Friends] Lunch for truck drivers

low fat cubed cheese.

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Re: [Rihannasfanz] hi

 

am also good


From: Sunday Umoh <gentledaddy4u@yahoo.com>
To: "Rihannasfanz@yahoogroups.com" <Rihannasfanz@yahoogroups.com>
Sent: Wednesday, November 30, 2011 12:40 PM
Subject: Re: [Rihannasfanz] hi

 
am good, you?


From: hossein kehinde <dahosney@yahoo.com>
To: alaazeki@yahoo.com; Rihannasfanz@yahoogroups.com
Sent: Wednesday, November 30, 2011 6:03 PM
Subject: Re: [Rihannasfanz] hi

 
Sup

----------
Sent via Nokia Email

------Original message------
From: alaaz <alaazeki@yahoo.com>
To: <Rihannasfanz@yahoogroups.com>
Date: Wednesday, November 30, 2011 6:07:37 AM GMT-0000
Subject: [Rihannasfanz] hi

3 lovely i like





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[Rihannasfanz] Re: Best Rihanna Look?

 


number one
--- In Rihannasfanz@yahoogroups.com, "True Cutie" <babycutie432@...> wrote:
>
>
> Which Rihanna Look Is The Best?
>
>
>
> 1
>
>
>
> 2
>
>
>
> 3
>
>
>
> 4
> Tell us what look you like the best!! (1,2,3 or 4!)
>

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Re: [fast5] Re: Breaking Plateau - Heather/ a bit OT

 

The bloating doesn't go away for everyone. Usually by the time people get diagnosed, their digestion is in pretty bad shape too. Fast-5 really helped me with that. The other thing that helped was konjac with meals. Konjac helps the bacteria in your gut produce butyrate, which is the stuff that keeps the gut happy (and helps prevent gut cancer). It also helps food digest more thoroughly. You can buy it online ... sometimes it's called "glucomannan", and it is also in PGX pills. It's pricey, but a little bit goes a long way. I take 1/4 tsp a day, often first thing in the morning to help buffer any pills I need to take.


And yes, I DO wish I'd known this like 40 years ago. My life would have been far different.


On Wed, Nov 30, 2011 at 1:05 PM, beth_orsi <emocpa@yahoo.com> wrote:
My advice is to go gluten free b4 it's too late.  I've been gluten free for about 5 months and my horrible digestion symptoms have gone a way.  Although... it's too late for my thyroid.  It's completely dysfunctional at this point with no coming back.  When I was diagnosed with Hashimoto's about 10 years ago my tsh was 9.  Just recently I had my blood tested and it climbed to a tsh of 103.. showing my thyroid was no longer working.  and of course I had been having my digestion problems b4 I was diagnosed with Hashimoto's..  I can't help but think about how my health would be like today if I would have gone gluten free when I first had the digestive problems so long ago.  I've been working real hard at a new eating plan for life and exercise.  over the last year I've lost 30 lbs even with a dysfunctional thyroid.  I neglected to have my tsh tested for way too long.  while it's great that I still managed to lose 30 lbs.. I can't help but think of how much easier it would have been with a working thyroid or adequate thyroid hormone.  and I'm positive I would have felt much better.  I'm working on getting my thyroid hormone up to the max, (it must be done gradually) and I'm hoping to lose an additional 10 lbs and have my hair grow back.. :(.  my hair has thinned a bit at the part.  The other problem I've had is that even with a gluten free diet and being on a somewhat low carb diet I still have stomach bloating.. which I also hope to have go away once I'm able to be at the max thyroid hormone level.  I guess with a non functional thyroid you are not able to digest adequately.  What I've heard from others that have gone gluten free is that their stomach bloating goes away pretty quick.
 
--
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/
 
 

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[fast5] Re: Looking for advice, please

 


Bless you for the long thoughtful answer, Heather! I love this group!

Will definitely try aloe. Should have thought of it earlier.

And will look at celiac.com to get more info. I'm thinking that having decided to do this -- I'm not brave enough to start during the holidays. Early January gives me time to prepare.

I talked to someone today about a test for gluten sensitivity. She says it's just a blood test. Will look for that too.

As for the rest, I will re-read your post several times and absorb the advice slowly. It's all good, and I know will help me.

Will be sure to let you know how it goes!

Susan

--- In fast5@yahoogroups.com, Heather Twist <HeatherTwist@...> wrote:
>
> Well you've been through a lot, for sure! Congrats on coming through it all!
>
> I can't say for sure about your skin stuff, obviously. Some people who go
> gluten free do have amazing changes. For myself, I had a nerve cut in my
> jaw, due to some surgery I'd had a decade or more before. It made part of
> my face numb, which wasn't a huge deal and I didn't think about it too
> much. A year or so after I went GF though, the area started tingling and a
> lot of the nerves appear to have come back. I also stopped getting adult
> acne.
>
> As for scars on the skin ... The thing that I know helps me is raw aloe. I
> have a plant (several now: they multiply!) and I pick one leaf, then use
> pieces of that leaf for a week or so. Just slather it on. It's gooey, but
> it just sort of evaporates or soaks in and disappears. I had a 2nd degree
> burn on my wrist that wasn't healing ... I put the aloe on it, and by the
> next day it was partially healed and after a week it was *gone* with no
> scar at all. It seems to promote healing in the skin (and in the gut I
> guess: some people have it in smoothies).
>
> Vitamin K is said to be good too: it comes in a cream.
>
> For other grains: wheat/barley/rye are the "gluten" grains. Spelt and some
> of those "old versions" of wheat are still wheat, and give the same
> reaction. But corn, rice, soy, buckwheat, quinoa, millet, teff, etc ...
> they are ok. Oats are basically ok except that they are usually mixed with
> wheat in the field, so you have to buy special "gluten free oats".
>
> Many of the foods you buy though, have gluten sort of "snuck in" where you
> don't expect it. Like in sushi, surimi is made with wheat usually. Soy
> sauce has wheat. Many or most "chip" foods have wheat. So the good news is:
> if you go gluten-free, you won't eat nearly as much junk food!
>
> A lot of the newer "gluten free" brands of foods are also doing a better
> job of making "healthy snack", since they are aiming for the health-food
> crowd. Mary's Gone Crackers is a nice cracker (and you can take them with
> you to parties). There are a few versions of nut/fruit bars that are good,
> and Mrs. Mays' products are just really tasty (and healthy). There are
> decent gluten-free versions of pasta, bread, and cookies these days though,
> you just have to look for them. General Mills is making a whole line of
> foods gluten free (Gluten-free Bisquick, brownie mix, cakes, rice crispies,
> rice chex). I made an outstanding (if I do say so myself) cornbread stuffed
> goose for Thanksgiving.
>
> There is one caveat about going gluten free though. Some people go "mostly
> gluten free" and they feel better, and do fine, even though they don't
> bother with the little bits of gluten that are in soy sauce or beer. Other
> people have a kind of super-reaction ... after eating sandwiches and pasta
> for decades, suddenly, after they stop eating those foods, they start
> reacting to tiny amounts of the stuff. That hyperreactivity, for me, lasted
> about 3 years. It got so I had my daughter feed the chickens, because I was
> inhaling chicken feed and having a reaction. I don't seem to have that now,
> it went away. But for some people it sticks around. It is a very weird
> thing and made me feel a little crazy back then: no one was talking about
> "gluten" at all, and everyone thought I was just being a bit hypochondriac
> for avoiding it. But if I ate it, even a little bit of it, I got very, very
> sick for a few days.
>
> By husband and daughter though, mostly don't eat gluten (it's not allowed
> in the house, period, even for the cat). Small amounts though don't bother
> them. Large amounts, like, say, a plate of lasagna, make them stick to
> their stomach (my daughter just "tosses her cookies" so to speak :-)
>
> www.celiac.com has a ton of information about all this. The thinking these
> days is that "celiac" is just the tip of the iceberg, and there are a lot
> more people who react badly to wheat, but don't have celiac. They are
> designing tests to check for this. If you can get a celiac test, it's way
> better to get it, before going wheat-free. If you are in the 1% that really
> has classic celiac, it is way important to do stuff to heal the gut, but
> the tests will show negative if you aren't eating wheat.
>
>
> On Wed, Nov 30, 2011 at 6:01 AM, Susan Sloate <susan@...> wrote:
>
> > Hello, all --
> >
> > I'm one of the lurkers on this list, but I read every post and am amazed
> > at the breadth of knowledge here - and your kindness in passing it on!
> >
> > I'm now back on Fast 5 after about 7 months off (my mistake) I gained
> > about 10 pounds! But my divorce had just been finalized, so I cut myself a
> > little slack.) Naturally I feel a million percent better on Fast 5 - and
> > last year got through all the holidays, from Thanksgiving to New Year's,
> > without going off once, and still thoroughly enjoyed the eating (and didn't
> > gain an ounce, which is a real feat during those weeks).
> >
> > I've been really learning from the recent posts about gluten and seriously
> > wondering whether I should go off it myself to see what kind of difference
> > there is. But I have a specific question I'm hoping someone can answer -
> > all your ideas are welcome:
> >
> > I'm 54, in generally excellent health, but 40 pounds overweight and
> > obviously this is my first health concern. I do take Synthroid daily (at
> > low levels – 50 and 75 mcg) and am interested in the recent discussion
> > about switching to natural. What my endocrinologist says usually is that
> > given that I alternate, one day on 50 mcg and one day on 75, it might be
> > trickier for me to switch to a generic brand of Synthroid or another
> > medication altogether. However, will bring it up at my next appointment,
> > now that I hear what's going on with people on the list.
> >
> > What troubles me, though, is that on my arms, legs and torso there are
> > lots of marks left over from rashes or skin issues that cropped up long ago
> > and generally went away, but the marks themselves remain. They don't itch,
> > aren't raised and aren't anything like skin tags; they're right IN my skin,
> > and are really nothing but souvenirs of skin issues I've had in the past.
> > They're not very pretty to look at, and obviously I'd like them to go away.
> >
> > They've had plenty of time to heal but have not disappeared.
> >
> > My question to you is: Could there be some nutrition-related thing that's
> > keeping them from disappearing, as they ordinarily should?
> >
> > The current rash I have is concentrated around my waist and mid-torso. Has
> > been itching for some months now (I forget how long), and though I've tried
> > hydro-cortisone cream applied topically, it lessens the itch but doesn't
> > seem to take it away or end the rash.
> >
> > If anyone has ideas, I'd be grateful to hear them. I am not diabetic or
> > even pre-diabetic (I had the glucose tolerance test early this year - the
> > one that lasts for HOURS - and it showed very clearly that my blood sugar
> > was in the absolutely normal range.) So it shouldn't be that.
> >
> > But if I'm eating something that's perpetuating this - and I eat HORRIBLY,
> > I'll be the first to tell you - I'm the world's worst junk-food junkie - so
> > would really appreciate your suggestions.
> >
> > It's very inspiring to read the stories here of people feeling so much
> > better just by doing Fast 5 and changing things in their diets and
> > supplements. I wonder if you realize how much help you're giving those of
> > us who are usually silent? I know for me, reading these posts is what keeps
> > me doing Fast 5, even if I have yet to get it right in terms of WHAT I eat
> > – at least the WHEN I eat part is being taken care of properly.
> >
> > Also, if we're going to go gluten free - can we eat other grains like rye,
> > or is that also a problem?? (And how about things like corn chips - does
> > that count as gluten free? A friend of mine cut out wheat but continued to
> > eat potatoes, rice and things like Fritos. Felt a million percent better,
> > and she had lots of health issues.)
> >
> > Thanks to everyone for your ideas ... looking forward to hearing from you!
> >
> > Susan
> >
> >
> > ------------------------------------
> >
> > Yahoo! Groups Links
> >
> >
> >
> >
>
>
> --
> Heather Twist
> http://eatingoffthefoodgrid.blogspot.com/
>

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Re: [epilepsy] Difference in amount of messages

 

There is an epilepsy site on Facebook?  Who knew!!!!!!  LOL...I don't even know what Twitter is!

________________________________
From: Millie Myers <mylmy@gogreencroft.net>
To: Epilepy Group <epilepsy@yahoogroups.com>
Sent: Wednesday, November 30, 2011 10:17 AM
Subject: [epilepsy] Difference in amount of messages


 

I just looked at the history of the messages.
between this year and last year.

What a difference!! Is that because people
are writing on Facebook and Twitter? and not
coming back to the main website?

That is sad.

Millie

[Non-text portions of this message have been removed]

[Non-text portions of this message have been removed]

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[Healthy_Recipes_For_Diabetic_Friends] Turkey Pot Pie Soup - 5 pts plus; 21g Protein; 13g Carbohydrate

 


* Exported from MasterCook *

Turkey Pot Pie Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter
1 tablespoon olive oil
3 carrots -- peeled, diced
1 small onion -- peeled, diced
2 tablespoons all-purpose flour
6 cups fat-free less-sodium chicken broth -- or turkey broth
1 cup low-fat milk -- 2%
1 medium russet potato -- (to large) peeled, diced small
2 cups shredded turkey -- or cubed cooked turkey
1 teaspoon poultry seasoning
1/2 packet turkey gravy mix -- (0.87-ounce)
1 cup frozen peas
Salt and pepper to taste
TO SERVE: -- (OPTIONAL) Pastry crisps (see directions), French-fried onions

In a soup pot, heat the butter and olive oil over medium heat. Add the carrots and onion and sauté about 5 minutes. Sprinkle with the flour. Stir in the broth and milk and heat to just a boil. Stir in the potato, leftover turkey, poultry seasoning and turkey gravy mix. Reduce heat, cover slightly and simmer about 30 minutes.

While the soup simmers, if desired, make pastry crisps for serving by cutting ready-to-roll refrigerated pie crust into wedges. Place on a foil or parchment-lined baking sheet. Bake at 350 degrees until browned, about 12-15 minutes. Remove from oven and cool.

To finish the soup, stir in the peas and simmer another 5 minutes. Season with salt and pepper. Serve topped with french-fried onions and pastry crisps, if desired.

Makes: 8 one-cup servings
Preparation time: 15 minutes
Total time: 1 hour

Analysis per 1 cup serving. 196 calories (25% from fat), 6 grams fat (2 grams sat. fat), 20 grams carbohydrates, 17 grams protein, 322 mg sodium, 40 mg cholesterol, 3 grams fiber.

Cuisine:
"Thanksgiving Leftovers"
Source:
"Detroit Free Press"
S(Formatted by Chupa Babi):
"Nov 2011"
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; 6g Fat (27.4% calories from fat); 21g Protein; 13g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 463mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 20116 20001 0 2848 0 26308 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Turkey Piccadillo - 22g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Turkey Piccadillo

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1 cup chopped white onion
3 cloves garlic -- finely chopped
5 cups chopped skinless roasted turkey
1 cup pitted green olives -- drained and sliced
1/3 cup capers -- drained
1 cup whole blanched almonds
2 cans diced tomatoes -- (28-ounce) with their liquid
1 tablespoon sugar
2 bay leaves
Salt and pepper to taste
1/2 cup seedless raisins

Heat oil in a medium pot over medium heat. Add onions and cook for about 6 minutes, stirring from time to time. Add garlic, stir and cook for 1 minute more. Add turkey, olives, capers and almonds, stir and cook for another 5 minutes. Add tomatoes, sugar and bay leaves and heat to a slow simmer, uncovered, for about 15 minutes. Season with salt and pepper, then add raisins and cook for another 5 minutes; remove and discard bay leaves.

Serves 6 to 8

Per serving (about 13oz/366g-wt.): 450 calories (230 from fat), 25g total fat, 4g saturated fat, 65mg cholesterol, 760mg sodium, 26g total carbohydrate (7g dietary fiber, 9g sugar), 32g protein

Meaning mincemeat in Spanish, picadillo is traditionally made with beef or pork, but it is just as delicious when made with turkey. Served "Cuban style" over rice and beans, it's an excellent use of leftover turkey that the whole family will appreciate. For a spicier dish, add 1 teaspoon chipotle adobo sauce when adding the tomatoes.

Cuisine:
"Thanksgiving Leftovers"
Source:
"Turkey Piccadillo
1/4 cup olive oil
1 cup chopped white onion
3 cloves garlic, finely chopped
5 cups chopped skinless roasted turkey
1 cup pitted green olives, drained and sliced
1/3 cup capers, drained
1 cup whole blanched almonds
2 (28-ou"
S(Formatted by Chupa Babi):
"Nov 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 519 Calories; 33g Fat (55.3% calories from fat); 37g Protein; 22g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 308mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 2679 0 0 0 0 5897 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Turkey Gumbo - 20g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Turkey Gumbo

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dark roux:
4 ounces unsalted butter -- (1 stick)
4 ounces all-purpose flour -- (1 scant cup)
Gumbo:
1/2 medium yellow onion
1/2 green bell pepper
1/2 red bell pepper
3 ribs celery
1 tablespoon canola oil -- to 2 tablespoons, or olive oil
4 teaspoons minced garlic
1 can diced tomatoes -- (14.5-ounce)
5 cups turkey stock -- to 6 cups, roasted or plain or a combination
1/2 teaspoon Worcestershire sauce -- to taste
1 bay leaf
1 1/2 teaspoons minced thyme -- to 2 teaspoons
1 1/2 teaspoons minced oregano -- to 2 teaspoons
8 ounces sliced okra -- fresh or frozen
7 tablespoons dark roux -- to 8 tablespoons, or as desired
3 Cajun-style andouille sausage -- (to 4 ounces) cut into small bite-size pieces
3 cups bite-size pieces of turkey
Hot sauce
Chipotles in adobo -- to taste (optional)
Kosher salt and black pepper to taste
File gumbo -- (optional)

Melt the butter in a small, heavy oven-proof pot or skillet; whisk in the flour. Place in a 450°-500° oven and cook, stirring occasionally, until roux darkens to a deep, mahogany brown color, about 45-60 minutes. Alternatively, cook on the stovetop over low to medium-low heat, stirring nearly constantly until color is reached. Set aside to cool.

The roux will keep several weeks if refrigerated; bring to room temperature before using. Compared to a blond roux, dark roux has much less thickening power and is used for flavor as well as a little thickening.

For the gumbo: Finely chop the onion, bell peppers and celery. Add oil and vegetables to a Dutch oven over medium-low heat. Cook vegetables until soft and translucent; add garlic, cooking until aromatic. Add tomatoes, 4 cups of the stock, Worcestershire sauce, bay leaf, thyme, oregano and okra. Bring to a simmer, then whisk in about 6 tablespoons of the dark room-temperature roux. Simmer until okra is tender, about 20-30 minutes. Add sausage and continue to simmer, adding more roux and stock until you get the desired flavor and consistency.

Stir in the turkey and warm through. Season to taste with hot sauce, chipotles in adobo (if using) and salt and pepper. If desired, garnish with optional file gumbo.

Makes about 7-8 cups

Per cup: 294 calories, 20 g protein, 18 g carbohydrate, 16 g fat (8 g saturated), 72 mg cholesterol, 66 mg sodium, 2 g fiber.

Make the dark roux in the oven while you roast the turkey carcass for stock. Serve this with rice, if desired.

Cuisine:
"Thanksgiving Leftovers"
Source:
"San Francisco Chronicle"
S(Formatted by Chupa Babi):
"Nov 2011"
Yield:
"7 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 391 Calories; 23g Fat (55.2% calories from fat); 23g Protein; 20g Carbohydrate; 3g Dietary Fiber; 89mg Cholesterol; 1682mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 342 0 0 0 20065 0 0 4838 2848 0 1094 0 27171

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Re: [Rihannasfanz] Cool Rihanna Look Alikes!

 

2

From: "Rihannasfanz-owner@yahoogroups.com" <Rihannasfanz-owner@yahoogroups.com>
To: Rihannasfanz@yahoogroups.com
Sent: Wednesday, November 30, 2011 9:28 PM
Subject: [Rihannasfanz] Cool Rihanna Look Alikes!

 
Check out some good Rihanna Look Alikes below So Far:
1st girl named is Chantelle Ayanna
 
2nd girl name is Siedah Woodruff
3rd girl Unknown Name


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